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Is cooking beef bone stock in a pressure cooker equivalent in nutrition to stove-top simmering for many hours?
Wiki User
∙ 10y ago
No, because the rapid heating process in the pressure cooker may make the finished result faster, however impurities and Gelatin will be released into the stock this way. This makes for a off-tasting stock that cannot be strained. If you have the time, it is better to cook the beef bone stock low and slow on the stove.
Wiki User
∙ 10y ago
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